Timbale of fusilli
Instructions
Cut into slices the white part of the leeks, place them in a small saucepan with a knob of butter and a finger of water, over low heat, let them slowly wearing down.
Add the wine and let evaporate.
Pour the milk and moderate heat, consume.
Adjust salt and pepper.
Cook fusilli in salted water to a boil, drain them al dente.
Grease a baking dish and cover the bottom with a piece of fusilli is arranged so that formed a thick layer.
Pour over a little of the mixture of leeks, sprinkle with grated cheese and butter flakes.
Make another layer of fusilli and another seasoning, thus continuing until exhaustion ingredients.
Beat the eggs with a pinch of salt and pepper, pour over fusilli, spread some butter flakes, decorated with the Sage leaves and cook in preheated oven at 180 degrees for 40 minutes.
Withdrawn, please rest a bit and serve.
Ingredients and dosing for 6 persons
- 350 g of type pasta fusilli
- 4 leeks
- 1 glass dry white wine
- 1/2 cup of milk
- 80 g of grated cheese
- 2 eggs
- 6 leaves of sage
- 1 walnut butter
- Olive oil
- Salt
- Pepper